It’s that time of the year when Garlic Scapes are available at your local farmers’ market. I remember discovering this unique item a few years back. I’ve used it in scrambled eggs, biscuits and as a flavour kick in a stir-fry.
Here are two very simple recipes for this curly garlic lovers dream ingredient.
Garlic Scapes & Potato Salad
10 red potatoes, scrubbed & cubed ( 2 1/2 lbs)
3 stalks celery, chopped
1 tablespoon extra virgin olive oil
1 cup finely chopped garlic scapes (food processor works best)
1/2 cup finely chopped red onions
2/3 cup buttermilk
1/4 cup light mayonnaise
3 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
3/4 teaspoon salt
3/4 teaspoon pepper
1. Cook potatoes in boiling salted water until tender, approx. 10 minutes.
2. Drain water from potatoes & place in a bowl; add celery.
3. Heat oil in nonstick skillet over medium; fry the scapes & onions, until onions are softened & scapes are tender-crisp, about 5 minutes.
4. Add to potatoes.
5. DRESSING: Whisk together buttermilk, mayo, 2 tbsp of the dill, mustard& seasonings in a bowl; pour over potato mixture& toss to coat.
Cover & refrigerate for up to 2 days.
Garlic Scapes Pesto
We like the earthy sweetness of walnuts but you can use any nut you like. Cheese is optional and if you are planning on keeping the pesto and using it as a spread or to season soups and such, adding the cheese as needed isn’t a bad idea.
½ pound of garlic scapes
¼ cup walnuts
Juice from half a lemon
¼ cup olive oil
¼ cup Parmesan cheese (optional)
Salt and pepper
Trim the tougher bases off the scapes before blitzing everything together in your food processor. Taste and adjust seasonings. This pesto is great used the traditional way (tossed with hot pasta) but it is also good to keep on hand for use in sandwiches (mix it with mayo if you like), as a dip for sweet potato fries or grilled vegetables, or to flavour soups and salad dressings.
Love and Scapes